1. Saute the onion in some olive oil until it sweats. Add all dry seasonings plus a few tablespoon water and stir.
2. Crumble tofu in with your hands; make sure it isn't too chunky. Mix well and allow to simmer for about 5 minutes to blend flavors.
3. Add spinach, tomatoes, and salsa, and stir. When the spinach has wilted, everything will be hot and flavorful.
Serve with toast, or as taco or burrito in tortilla.

SO HOW'D IT GO?

If you add Morning Star crumbles to the tofu it becomes more interesting. If you do, make sure you cook the crumbles first for couple of minutes so it can unthaw in the medium heated oil pan becasue the pkg requires you it to be in the freezer. Also, squeeze out any excess water in the tofu b/c oil and water don't mix. You probably want to squeeze the excess water out with a paper towel as the tofu is on a cutting board. Because tofu is crumbly, it would be easier to scrap it off a cutting board into the heated pan. I also aded chiptole salsa flavors it. I added fresh basil leaves. I left the onions out b/c I'm not a fan of onions. Also, make sure you chop your vegetable first before you will make your scramble. It makes it easir to toss in and stir evenly. Anyleft over vegetables, salsa, etc would go great in chili as well.

This was delicious! Super quick (after I got all my veggies ready), and made lots of food! I added red and orange peppers, jalapenos, garlic, and cilantro as dressing. Also I used Trader Joe's taco seasoning instead of the spices listed. Roommate said it was a bit spicy for her taste, but had great flavor. There is so much left over! I forgot to buy tortillas last time I went to the grocery store, but I can't wait to try this as a burrito filling!

Yeah, I know what you mean. If I am making this for burrito filling I try to press the tofu first- crumble it into colander with a paper towel below and above and place something with weight on top of that, like a few cans. I let it press for a few minutes. It helps the tortilla not get soggy :D

Yummy. I like that this recipe was easy to make and didn't require me to go shopping. I made this with arugula instead of spinach (but less than the amount of spinach it called for due to how peppery the arugula is) because that's what I had on hand and it came out great. Slightly messy in a tortilla, I put some on top of some buttered toast and it was great.

Fast and easy recipe, I would have no problem making this in the morning of a work day.